Pasta with Chickpeas and Broccolini
4
Point(s)
Total Time
21 min
Prep
10 min
Cook
11 min
Serves
4
Difficulty
Easy
This easy, hearty pasta recipe comes together in about 20 minutes. As the pasta cooks, put together the sauce, which includes softened onion, jalapeños, broccolini, chickpeas, and veggie broth. Stir it all together and cook so the sauce has a change to reduce a bit and just until the broccolini reaches the perfect texture, which should take just 6 minutes. Everything is then topped with fresh citrusy lemon zest and juice as well as peppery arugula. If arugula is a bit too strong for you or you don't have any in the fridge, you can use kale, baby spinach, or watercress instead.
Ingredients
Uncooked whole wheat pasta
6 oz, fusilli variety
Olive oil
2 tsp
Uncooked red onion(s)
1 medium, finely chopped
Garlic
2 medium clove(s), minced
Jalapeño pepper(s)
1 small, finely chopped, seeds left in
Uncooked baby broccoli
1 pound(s), trimmed and cut crosswise into thirds
Canned drained chickpeas
15½ oz, rinsed
Vegetable broth
1 cup(s)
Table salt
¾ tsp
Lemon(s)
1 item(s), zest finely grated and lemon juiced
Arugula
5 cup(s), loosely packed